Lamb Pie, Ioannina Style
         
      2 tb Butter or margarine                 5 sl Toast (thin)
      1 md Onion; chopped                  1 1/2 c  Milk
  1 1/2 lb Lean lamb (pref.leg), ground        3    Eggs; lightly beaten
      1 ts Ground cinnamon (or more)         3/4 c  Grated mizithra & kefalotyri
           Salt & freshly ground pepper       12    Commercial filo sheets
      1 c  Tomato sauce or puree               6 tb Butter; melted
           - diluted w/ water & warmed       1/2 c  Chopped fresh parsley

  In a frying pan, heat the 2 tablespoons butter and cook the onion
  until translucent. Add the lamb and cook gently, while mashing and
  stirring with a fork until the raw color disappears. Season the meat
  with cinnamon, salt, pepper, then stir in the tomato sauce and
  parsley. Cover the pan and simmer for 20 minutes. (This much can be
  cooked a day in advance and stored in the refrigerator.) Meanwhile,
  soak the toast slices in the milk to make a soft mixture, and add to
  the meat along with the eggs and cheese. Mix the filling with a
  wooden spoon, taste, and add more cinnamon if you like.

  Butter the bottom and sides of a 9 x 12 x 3 inch baking pan. Spread 6
  filo sheets, brushing melted butter in between the sheets, making
  sure the pasry fits the sides and bottom of the pan. Pour in the
  filling, spreading evenly with a spatula. Cover with the remaining 6
  filo sheets, brushing with butter as before. Flute the edges with two
  fingers or a fork and brush the top with butter. Using a sharp knife,
  score the top 3 filo sheets into square or diamond shapes. Bake for
  40 to 50 minutes in a moderately slow oven (325 F), raising the
  temperature to 350 F during the last 10 minutes. Remove from the oven
  and let stand on a rack for 15 minutes. Cut into diamonds or squares
  and serve warm.